Remove the meat from the fridge at least 30-45 minutes ahead of cooking time.
Weigh the meat so that you know how long to cook it
for. 30 minutes per 500g, plus an
extra 40 minutes should give you a medium-rare/medium.
Heat a large frying pan with some oil, season the meat
with salt and pepper and brown the joint all over, being careful as you turn
Once the meat has been browned all over, place in a
baking tray along with the cooking juices from the pan and roast in the
preheated oven for 4- 4 ½ hours for the above weight of meat. It's worth investing in a meat thermometer
so that you cook your meat perfectly.
After this time, check the meat using a meat
thermometer. The temperature needs
to be between 55˚C-60˚C.
Rest the meat for 1 hour before carving to allow the meat